A steaming bowl of hearty stew will warm your heart in these cold months.
Sarah Warner shares how to put this together for the whole family this Valentine’s Day.
Find more recipes from Sarah on Instagram, @sarahmakesit
Dumpling Beef Stew:
- 2 lbs stew meat, cut into small cubes
- 2 onions, diced
- 3 cloves of garlic, minced
- 2 cups chicken broth
- 2 cups beef broth
- 2/3 cup tomato sauce
- 1/2 Tbs salt
- 1 tsp sugar
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 bay leaves
- 4 carrots cut into 1/2 inch slices
- 3 parsnips cut into 1/2 inch slice
- 2 stalks of celery cut into 1/2 inch slices
- 1 1/2 medium red potatoes, washed and cut into 1 inch slices
- 1 8oz package of mushrooms, quartered
- 1 teaspoon gravy master or kitchen bouquet
- 1 cup cold water
- 2 1/2 Tbs corn starch
1) In a heavy duty pot with a tight lid, slowly brown the beef cubes in oil over medium high heat. When the meet is brown and nicely caramelized add the onion, garlic, salt, sugar, broths, Worcestershire sauce, pepper, paprika, and bay leaves. Cover with lid and simmer on low heat for 2 hours. Stir occasionally to prevent sticking.
2) When the meat is tender, add carrots, potatoes, parsnips, and mushrooms…cover the pot and simmer until potatoes are tender (40 to 60 minutes).
3) Remove bay leaves and stir in the gravy master. Turn up the heat to almost a boil.
4) in a bowl add about 1 cup of cold water, whisk 2 1/2 Tbs corn starch into the water. Slowly pour about half this mixture into the stew and stir ford a minute or two… if it’s not thick enough for you add a little more until it reaches the desired thickness.
5) keeping the stew at a simmer drop the biscuits on the top. keeping about one inch between biscuits. cover and cook for ten minutes or until biscuits are fully cooked. Remove lid and continue to cook for 2 min. Enjoy!
(if you have extra biscuits…bake in the oven at 400 for 12 – 15 minutes)
- 2 cups all- purpose flour
- 1+ 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup cold butter, cubed
- 1/2 cup whole milk or heavy cream
- 1/2 cup full fat sour cream
- 2 rounded Tbs snipped chives or green onions
- 1-2 Tbs melted butter, for brushing over tops
1) In a large mixing bowl whisk together the flour, baking powder, baking soda and salt.
2) Cut the butter into the dry ingredients using a pastry blender or two knives scissor fashion until the mixture resembles coarse crumbs.
3) In a small bowl stir together milk and sour cream until mixture is almost smooth then stir in the chives.
4) Make a well in the center of the flour mixture an add the milk mixture. Using a wooden spoon stir just until the dough sticks together.
5) Dump the dough out onto a lightly floured surface, flour your hands and knead about 10 times or until dough holds together.
6) Roll out dough to 1/2- inch thickness. Cut with a round biscuit cutter.